4 servings (serving size: 2 cups)

Inspired by the famed San Francisco meal-in-a-bowl, this comes together with minimal fuss. Serve it with Parmesan toast.

How to Make It

Heat olive oil in a Dutch oven over medium-high heat. Add onion, garlic, and red pepper to pan; sauté for 2 minutes. Add mussels, scallops, and shrimp to pan; sauté for 1 minute. Stir in 1/2 cup clam juice, parsley, and diced tomatoes; bring to a boil. Cover, reduce heat, and simmer for 10 minutes or until mussels open, and discard any unopened shells.

Ratings & Reviews

kbahng's Review

March 24, 2014
Love this easy-to-follow and tasty recipe! I added a cup of white wine as well for extra broth and taste.

noelle71's Review

April 20, 2013

MissKelseyMoore's Review

February 08, 2013
It was very good, but it needed noodles in my opinion. It just needed more substance.

mrtest89's Review

December 15, 2011

CelesteLum's Review

October 07, 2011

kbronstad's Review

May 27, 2011

LSUFAN35's Review

February 08, 2011
My wife and I (or rather my wife) made this stew and overall it was pretty good. Definitely needed more salt as it was a little bland.

cathyslater's Review

November 27, 2010
This was great & fast enough for a weeknight dinner. I used mussels frozen in a box from Safeway. Served with bread as suggested.

taffyhhh's Review

October 06, 2010
A very simple recipe that didn't taste simple. Was pleasantly surprised at how well it turned out. I did add the extra 1/2 cup of wine that others suggested. Won't say that it had the qualtity or taste of a restaurant recipe but is definitely a keeper. Make sure to serve with a crusty bread!

LaraRR's Review

October 05, 2010
I thought this was just ok. I have had more flavorable cioppinos, for sure. But it was quick for a weeknight.